Ice Box Cakes

Icebox cakes feature crisp wafers and billowy whipped cream layered together and chilled overnight, where they transform into a heavenly cake-like texture. In this tempting cookbook, eager cooks can start with the Old School, a classic pairing of chocolate wafers and lush whipped cream, before moving on to fantastic combinations such as Luscious Lemon with its lemon curd filling and ladyfingers or the Black Forest's cherries and mounds of chocolate-kirsch whipped cream. Ideal when made a day or two in advance, these minimum-fuss cakes promise maximum friends-and-family cheer.
Jean Sagendorph is a literary agent, author, and icebox cake expert.
Jessie Sheehan is a former assistant pastry chef at Baked, the Redhook, New York, bakery.